Pancit Palabok Recipe

No Filipino Birthday celebration will be complete without any kind of Pancit dish because to Pinoys, the long strands of noodles (Pancit) signify long life for the person celebrating. It’s actually another old Chinese custom inherited by Filipinos and practicing this tradition is not hard at all because most Pinoy you’ll ever come across will enlist at least one kind of Pancit that they love. Take this Pancit Palabok Recipe, it’s not as popular as Pancit Bihon but it’s actually pretty tasty and underrated, just so you know. It’s a moist noodle dish complete with Shrimp, Pork Chicharon, Hard-boiled Eggs, Philippine Smoked Fish flakes and chopped spring onions.

Pancit Palabok Recipe Preparation

Pancit Palabok Recipe is made special by using a special sauce which is really thick, yellow in color and has an Umami taste due to shrimp heads being boiled together when the stock has not been turned into a sauce yet. Regular Bihon Rice noodle is used for this recipe. This dish is meant to be consumed after cooking or if you want to leave some for later, make sure you separate the sauce from garnishes like the meat, smoked fish, etc. and freeze it well so it can last for a couple of days. You can also prevent spoilage by cooking only the noodles you’re supposed to eat and reserving the other batch for later.

Pancit Palabok Recipe

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Quick and Easy Pancit Palabok Recipe: Learn how to make the thick and yellow special sauce for your palabok!

• Author: Pilipinas Recipes
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 4 1x
• Category: Noodles
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

• 1 Pack Bihon Noodles

For the Sauce:

• 1/2 Kilo ground pork
• 3 cups pork broth
• 1/4 cup cornstarch
• 1/4 cup atsuete
• 1 piece shrimp cube
• 4 tbsp of cornstarch dissolved in 1/4 cup pork broth
• 1 tbsp annatto powder (atsuete) dissolved in 1/4 cup pork broth
• 4 cloves of garlic
• 1 small onion chopped
• 3 tbsp fish sauce
• 2 tbsp cooking oil

For the Toppings:

• cooked shrimps (shelled)
• Tinapa Flakes
• Chicharon (grounded)
• 3–4 pcs. Hard Boiled Eggs
• fried minced garlic
• Spring onions
• Kalamansi extract

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Instructions

For the Sauce:

1. Heat cooking oil in a saucepan and saute’ garlic and onion.
2. Add the ground pork and until the pork turns brown.
3. Add the 3 Cups of Pork Broth and the dissolved the Atsuete. Let it boil.
4. Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.
5. Cook until sauce becomes thick. Set aside.

For the Bihon Noodles

1. Put the noodles in a strainer and submerge in boiling water for about 2 minutes until cooked.
2. Drain the Noodles.
3. Pour the Palabok Sauce and put the toppings.
4. Squeeze some Kalamansi juice.
5. Best Serve with Puto and Dinuguan

Notes

Watch This How to Make Pancit Palabok [Video]

Nutrition

• Serving Size: 1
• Calories: 395
• Sugar: 0
• Sodium: 536 mg
• Fat: 9 g
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 39
• Fiber: 0
• Protein: 17
• Cholesterol: 135 mg

It’s not only during birthdays that this dish is can be served. Any gathering that has some Dinuguan and Puto are perfect when you pair it with this dish.  You can also try other pairings like partner it with Lechon Kawali along with some rice or stir-fry vegetables which includes cabbage, onions, and carrots and with soy sauce as seasoning. When you serve this Pancit Palabok Recipe during the summer, don’t forget to end it with a sweet note and halo-halo is your best bet.

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